As a child, Christmas would start, for me, with the smell of a smokey glazed ham. As I arrived at my grandparent’s house for the holiday season, being met buy the wonderful aromas of citrus and oak, as my Nan floated around the kitchen, mid-preparation …
It’s that time of year again when everybody’s talking about turkey brine. “How much salt?” “How long for?” “Wet brine or dry brine?” I’ve been brining Poultry for many years now, tried many recipes, and different methods. This is how I like to do it. …
This has to be one of my oldest BBQ recipes, that I’m still making today. We probably invented it about 25 years ago. Over the summer when I was a teenager I used to get together with friends in the neighbourhood and BBQ. One of …
Oh! The joy of hot smoked mackerel! This salty, oily fish totally lends itself to a bit of sweet, and a bit of smoke! You can either buy this fish whole and fillet it yourself, or most fishmongers will do the filleting for you. But …